Being Green: Asparagus and Sorrel Risotto

Author's Note: First of all, apologies for not posting for so long…having a new puppy will do that to a schedule! Waking up an hour earlier every day, taking the youngster outside every hour for potty breaks, plus the exercise it takes to tire out a nine-month-old—fortunately we've found out he loves to play soccer—has filled up our days but limited my writing time. (And we wouldn't trade the experience for the world!)

Plus it's spring! I've been seriously indulging in asparagus at every opportunity, mostly in the simplest way possible (puppy, remember?), that is, drizzled with olive oil and pan roasted in a 350° oven for 20 minutes, then served with a squirt of lemon. Heaven!

But when I've had that umpteen times and want to change it up a little, I'll make a risotto that does double duty as a main dish and veg…though if someone in your household happened to grill up some salmon or chicken to go alongside, that would be hard to turn down.

Asparagus Risotto with Sorrel Pesto and Preserved Lemon

For the pesto:
2 c. sorrel leaves (some peppery arugula or spinach would be fine, too)
2 c. cilantro or parsley
3 cloves garlic
1/4 c. pine nuts or filberts (aka hazelnuts)
1/2 c. olive oil
1/2 c. grated parmesan

For the risotto:
1 lb. asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved

2 Tbsp. extra virgin olive oil

3 Tbsp. butter or margarine
1/2 onion, diced

1 Tbsp. garlic, finely chopped
2 c. arborio rice

1 c. white wine
4 c. chicken or vegetable stock
1/2 c. sorrel pesto

1/2 c. grated Parmesan cheese
1/2 c. preserved lemon, chopped (or zest of one lemon)
Salt to taste


To make the pesto, place the sorrel, cilantro, garlic and pine nuts in the bowl of a food processor. Begin processing while slowly adding the olive oil until the mixture is a smooth purée, scraping down as necessary with a spatula. Remove to a bowl and stir in the half cup of parmesan.

Clean the processor, then put half of the chopped asparagus stalks in the food processor and add just enough water to make a smooth purée; set aside.

Put stock in a medium saucepan over very low heat. Then, in a deep skillet or large saucepan, heat oil and butter over medium heat. When it is hot, add onion and garlic, stirring occasionally until it softens, 3 to 5 minutes.

Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid absorb into the rice. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about absorbed into the rice, add more. 

When you have used about half the stock, add the puréed asparagus and asparagus tips, then continue to add stock as necessary. In 5 minutes or so, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. Add a half cup of the pesto, preserved lemon and parmesan and stir briskly, then remove from heat. Taste and adjust salt. (Risotto should be slightly soupy.) Serve immediately.

Going Where (Almost) No One Has Gone Before: Kimchi Risotto?

If nothing else, this pandemic has taught me to not be so slavishly obedient to the dictates of a recipe, and to trust my own tastes in flavoring dishes. That's because I haven't been able to run to the store for an exotic ingredient, or dash out when the yen for a special dish pings my brain's rolodex, or even to simply give up on a recipe, thinking I don't have everything the instructions call for.

Five-allium risotto? Why not?

Cooking every day—like everyone else, we're WFH or, in Dave's case, retired—means sometimes making three meals a day from a pantry that gets refreshed only a couple of times a week. For daily shoppers like we used to be in what are being quaintly referred to as "the before times," it's meant we've had to be more creative, more flexible and not so darn fussy. You might say we've been developing our dancing-in-the-kitchen muscles, while trying not to sacrifice deliciousness to expedience.

Not that every experiment or adaptation has been a smashing success, mind you. But the five-allium risotto made with  the yellow onion, green onion, shallot, leek, and garlic we had on hand when there was no chicken in the fridge? Or the mapo tofu made with some admittedly inauthentic ingredients? Or the sausage and pasta casserole when we didn't have enough sausages for grilling? They were all pretty dang good!

Not enough sausages for the whole family? Make a casserole!

So it was, when yesterday evening I found we only had three-quarters of a jar of Choi's kimchi and most of a leftover grilled pork chop to work with. To be honest, I'd actually been itching to try a kimchi risotto, just because it sounds so weird, and our nearly empty veg bin was the perfect excuse. How bad could it be? (Insert winking emoji here…)

Turns out it was actually easy as heck, and more of an umami bomb than you usually get from a traditional risotto. From the reaction of the diners I'd say it'll be appearing again regardless of the state of our pantry.

You can't ask for more than that from an impromptu dance in the kitchen!

Kimchi Risotto

3 Tbsp. butter
3 Tbsp. vegetable oil
1/2 yellow onion, diced fine
3 cloves garlic
1 1/2 c. arborio rice
4 c. chicken or vegetable stock, warmed on the stove
2 c. prepared Napa cabbage kimchi plus 1/4 c. brine
2 c. cooked pork or chicken (or substitute 1 lb. ground pork, sautéed)
1 Tbsp. fish sauce
Salt to taste
Red chile oil for drizzling

Heat butter and oil in a large pot over medium heat until the butter melts and starts to bubble. Add onion and garlic and sauté until the onion is translucent. Add the rice and sauté for about 3 minutes or so—each end of the rice grains should be slightly translucent.

Add a ladle-full of stock with the kimchi brine and stir until it's almost all absorbed, then add another ladle of stock and stir until it absorbs. Continue adding stock, and when you've ladled in about half the stock, stir in the chopped kimchi and cooked meat. Keep adding stock and stirring until the rice is al dente or still has a nice texture without being crunchy. Stir in the fish sauce and salt to taste. Serve with a drizzle of red chile oil.

I separated a head of cauliflower into small florets (adding the chopped stalk and leaves), mixed in olive oil and garlic, then roasted it on a baking sheet in a 375° oven while I made the risotto. When it was browned nicely, I served it alongside the risotto as in the top photo.